1.5 kg quality NZ pork shoulder, bone-in, skin scored
2 tsp sea salt
3 tbsps olive oil
3-4 fennel bulbs, trimmed and cut into thirds
4-6 medium-sized agria potatoes, peeled and halved
350mls The Apple Press Braeburn Apple Juice + extra for gravy

Recipe by: Apple Press



The trick to getting perfect crackling is to start with a very dry pork skin so leave the pork shoulder, uncovered and skin side up, in fridge overnight to dry it out (or take to it with a hair dryer for a few minutes – yes I have done that!).

Preheat oven to 220°C. Place pork in large oven dish. Rub salt into skin and splash over olive oil. Seal with a double layer of foil. Cook for 45 minutes.

Reduce oven temperature to 170°C.

Carefully remove foil (don’t tear and watch for steam) and add cut fennel and potatoes to oven dish. Pour apple juice around pork (not over skin). Seal again with the foil and cook for 1.5 hours.

Remove foil and cook for further 45 mins -1 hour or until meat is well-browned and tender and crackling has crisped to a spectacular ‘snap’.

Rest pork for 15 minutes – time enough to make gravy then serve with crackling, vegetables and gravy. Eat up!



Drain and scrape juices from roasting dish into small saucepan. Skim and discard any obvious fat. Add ¼ cup dry white wine, ½ tsp sea salt and decent grind black pepper and simmer for one minute. Pour in ¼ cup apple juice mixed with 2 tsp cornflour and ½ cup water and stir while it simmers and thickens. Season with more salt and pepper to taste.

Delicious recipes by Nici Wickes & Photography by Todd Eyres

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